Customer Reviews

The Tofu Cookbook, New Edition: Over 150 Quick and Easy Recipes

5 star:		(1)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I originally borrowed this book and after trying a few of the recipes, just had to have it. I couldn't believe that tofu could taste this good! Anyone can use this book and even disquise tofu so your "No I would never eat that friends" can be tricked into changing their minds! Give it a shot!

I really like this cookbook. The recipes taste great and are often acceptible for non vegetarians as well. I love that they are easy to make and use ingredients that I usually have on hand.

There are some minor annoyances with the bi-cultural aspect of the cookbook. The author tries to make the book suitable for both British and American English speakers, and this results in 1 chili (chilli) etc. On the other hand: I really like the fact that the author gives both metric and imperial measurements and says that you can use them interchangeably. I like to measure some things in tablespoons/cups and other things in grams. This cookbook is the only one that lets me do that.

This is truly a recipe book, not a book that goes into great detail about nutrition and vegetarianism. The recipes, with the exception of the desserts, are healthy, using whole foods. You can usually easily reduce the oil and/or salt to make them even more healthy. I do wish the author would use more vegetables, or give options to make meals richer in vegetables by listing possible vegetable side dishes.

I highly recommend this cookbook if you want to use more tofu in your diet. If ingredients like "sea salt" put you off and you do not think to just use regular salt instead, this cookbook may not be for you though.

I got this hoping that it would fit into my busy lifestyle. Well, there are only a few recipes that are both quick and easy. On top of that I was looking to add tofu to the list of things I eat, not replace every kind of dairy product with a soy product. So, if you have time to go shopping for not so common ingredients like sea salt, have a liquidizer, and are a vegan, this book would be perfect for you.

One of my co-workers told me about this book after she labeled me a Carbotarian, since I eat more carbohydrates than I do vegetables. The reason is because grocery stores and most restaurants are not equipped for a large selection of vegetarian food. I pretty much gave up on finding great meals to cook that weren't bland or completely green. But when I went to the Soul Vegetarian East restaurant in Chicago (where I live) and tasted all of these soul food dishes they made with tofu and soy, it threw me off. I realized then that there are creative ways to make food that I used to eat before I became a vegetarian. My co-worker, who does eat meat, was even impressed with this book. I was elated to find out that there was a way for me to eat breakfast food (Tofu Scramble) without dealing with that gross white thing in real eggs. I bought it for that recipe alone, plus this book has great advice for how to take care of tofu. I never knew you could freeze it until I read it in this book. I wasted no time jumping on Amazon.com to buy it. Nothing in this cookbook is hard for me to find, and for the most part, I already have this stuff sitting in my refrigerator so I'll finally get to use it.